I want to share with you a recipe I recently discovered. Recent as in, well, today. It’s that good– so convenient and easy that it has the full potential to be entirely life- changing. It’s crispy on the outside, soft, creamy and tender on the inside, it holds together wonderfully and is delectably satisfying!
Socca is an incredibly versatile and delicious flatbread. It originated either in France or Italy, and because I’m more Italian than French, I’ll go with that.
Great on it’s own or piled with toppings to make an incredibly quick, grain and gluten free pizza, this recipe is an absolute game changer!
So basically, this is a miraculous flatbread somehow made of just chickpeas, water and a little olive oil- that’s it! You can add salt, however not much is needed because of how delightful and savory this incredibly simple little mixture of ingredients is. You can also add herbs to your liking to create your own spin, fitting to whatever dish you like.
So here it is:
Note– What I have here only serves about 1 -4 depending on if you want left-overs and how hungry you are. These do make great left-overs and can be frozen as a quick pizza crust, vehicle for avocado, or maybe a raw cheese or a kind made from cashew or almond (either way, just make sure it’s quality). So here it is:
Olive oil, 1 tbsp, one brand that is definitely trustworthy is Kasandrino’s olive oil, compared to most kinds in stores which have largely found to have been adulterated with toxic refined vegetable oils in them such as canola instead of the real polyphenol rich product people look for in olive oil(R)! In case any of you didn’t know, canola is not actually digestible and was originally called rapeseed. Canola can have devastating effects on the gall bladder and should be avoided at all costs in this day where people are having this necessary organ removed as if they’ll never need to digest fats or produce hormones again. Some pretty good signs that you have gall bladder problems are if you get headaches, bloating or right shoulder pain. But I digress. Back to the flatbread.
Water, 1/2 cup, filtered
Chickpea flour, 1/2 cup, I like Anthony’s Goods brand, especially if you need to be careful with gluten exposure, as Anthony’s batch tests every one of their products for gluten contamination!
- Mix water, chickpea flour, and olive oil. Let sit for at least 30 minutes, up to 4 hours. This will enhance the texture and the digestibility as well.
- Add salt, small pinch
- Add any other herbs or spices you might like! Traditional mediterannean recipes include a spice blend called Za’taar, which usually contains some mix of all or some of: oregano, thyme, marjoram, sumac, sesame seeds. I added a pinch of rosemary, a garlic powder and onion powder and it was delightful. Nutritional yeast would be a great option to add a cheesy flavor as well as B-Vitamins, protein and minerals.
- Preheat oven to about 450. Let your dough sit.
- 5 minutes before you’re ready to make the bread, put your cast iron skillet or metal cookie sheet in the oven, for 5 minutes to heat up.
- Set your oven to broil
- Put some extra olive oil in the pan, followed by the batter, up to about 1/4 inches thick in pan and set it in the oven. For most it will likely take about 5-7 minutes, but monitor closely. This also depends on the size of your pan, I used a small cast iron skillet for mine. Check for signs of “blistering” on the top. That’s when you’ll know it’s ready.
- Remove from the oven and voila! Serve hot with salt and pepper, as it, with butter or as a side dish to soup or salad. You can even make this a sweet styled dish (flavored with cinnamon, perhaps?) and top it with your favorite nut butter and jam, berries or honey. The possibilities are endless. I topped mine with a nice layer of butter because I know how important how important fat and cholesterol are for digestion and detoxification as well as overall health, just make sure it’s always grass- fed, organic or pasture raised.
I hope you enjoy this recipe as much as I did.
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